Poached Striper with Peppercorn Vinaigrette

Poaching actually cooks faster than most other cooking methods. Make sure you cook the fish until just done and not overdone. Did you know there are many varieties of peppercorns? Normally I just use the black variety, but like in the photo, there is a red one too. See if you can find them at your local grocer to add more color to your plate.

Poached Striper with Peppercorn Vinaigrette


  • Poaching liquid
  • 1 medium onion thinly sliced
  • 2 garlic cloves minced
  • 1 stalk celery chopped
  • 1 carrot thinly sliced
  • 1/2 teaspoon peppercorns crushed
  • 1 teaspoon kosher or sea salt
  • 1 cup dry white wine
  • 1 cup water

Peppercorn Vinaigrette

    Makes1 cup

    • 1 tablespoon crushed peppercorns
    • 1 1/2 tablespoons white wine vinegar
    • 3/4 cup olive oil
    • 1/2 teaspoon Dijon mustard
    • pinch sugar
    • 2 garlic cloves minced
    • 2 tablespoons fresh chives minced
    • salt


    • Heat in a large deep skillet over medium heat. Simmer for 10 minutes.
    • 2 1/2 – 3 pound striped bass fillet, dark part of flesh removed
    • Add fish to poaching liquid. Cook at just below the boiling point until fish is flaky. As soon as fish starts to flake apart, it’s done.

    Peppercorn Vinaigrette Instructions

    • Combine crushed peppercorns and vinegar in a medium bowl and marinate for 2 – 3 hours. Whisk in the oil, mustard and sugar. Stir in garlic and chives and season with salt to taste.
    • To serve, arrange fish on plate and drizzle vinaigrette over.

    Leave a Comment

    Recipe Rating